SQUID OF PAIN

 
 

SPICY SQUID AND THAI BASILIC


This dish is all about simplicity and using fresh

powerful ingredients that are packed with amazing

flavours. As much as I enjoy eating fried squid or

calamari*, I think there’s so much more ways to cook

this amazing product then to just throw in a flour and

drop it directly in the big fat fryer. Even though squid

can have the reputation of being tough and chewy,

it’s really only a matter of how you decide to prepare

and/or cook it. Don’t be afraid to get your hands

dirty, there’s nothing like the fresh stuff. You want to

stay away from the frozen oversize calamari rings,

those are actually only good for the fryer!


*Squid is cheaper and tougher;

calamari is more tender and expensive.

INGREDIENTS


2 Whole squids

2 Tablespoons of canola oil

3 Bird’s eye chilis

2 Tablespoon of chili paste

1 Tablespoon of fish sauce

1 Bundle of Thai basil

Juice of ½ a lime

30 mg Cannacoco

STEPS


Peel the skin off the squid, separate

the head from the body and remove

anything from inside the tube (body).

Make sure to remove the squid’s mouth

by pinching with your fingers, it’s located

at the base of the tentacles and it looks

like a tiny bird beak. Rinse under cold

water and dry with a paper towel.


Cut the heads in half or keep whole.


Slice the tubes into ½ inches wide rings.


Set a frying pan or a wok on high heat.


Add the canola oil, the bird’s eye chilis,

the chili paste and the squid to the

hot pan or wok.


Sautee for 2-3 minutes and add

the lime juice and the fish sauce.


Off the heat, add the Cannacoco and

the Thai basil to the pan and emulsify

the oil by swirling the pan around until

you get a sauce consistency.

(Shouldn’t be a thick sauce)


Plate in large bowl and garnish with fresh

Thai basil and a lime wedge.


Serve with white rice.


Enjoy!

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